Roasted Sea Bream (Besugo Asado)
April 29, 2026
A classic Spanish oven-roasted sea bream with garlic, potatoes, and a light white wine dressing.
- Prep 20min
- Cook 40min
- Total 1h
- Yield 4 servings
Ingredients
- 1 whole sea bream (about 1–1.5 kg), cleaned and scaled
- 3 medium potatoes, thinly sliced
- 1 large onion, thinly sliced
- 3 garlic cloves, sliced
- 100 ml dry white wine
- 50 ml olive oil
- 1 lemon, sliced
- Salt
- Black pepper
- Fresh parsley, chopped
Instructions
- Preheat the oven to 180°C (350°F).
- Layer the sliced potatoes and onion in a baking dish. Drizzle with half of the olive oil, season with salt and pepper, and bake for 15 minutes.
- Meanwhile, season the sea bream inside and out with salt and pepper. Place lemon slices inside the cavity.
- Remove the dish from the oven and place the fish on top of the partially cooked potatoes.
- Scatter the sliced garlic over the fish and drizzle with the remaining olive oil and white wine.
- Bake for 25–30 minutes, depending on the size of the fish, until the flesh is tender and flakes easily.
- Baste once or twice במהלך cooking with the pan juices.
- Sprinkle with fresh parsley before serving.
Notes
This recipe is inspired by a passage from Historias de la Artámila by Ana María Matute. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.